Total Calories: 411
1. Fill a large stockpot three-fourths full of water, cover, and bring to a boil. Add 2 teaspoons of the salt and the spaghetti and cook until al dente (cooked through but still slightly chewy), 8 to 10 minutes. Drain, rinse under cold water, and set aside.
2. Preheat the oven to 375°F. Butter a 9-by-13-inch baking pan. In a medium sauté pan or skillet, melt the butter over a medium heat. Add the flour and cook, stirring, until faintly colored, about 2 minutes. Gradually whisk in the stock until the sauce is smooth and thickened, 3 to 5 minutes. Whisk in the cream, then add the remaining 1/2 teaspoon salt, the rosemary, thyme, nutmeg, and pepper. Stir in the turkey and peas and heat through. Taste and adjust the seasonings, then remove from the heat.
3. Put the pasta in the prepared dish and spoon the turkey mixture over it. In a small bowl, combine the bread crumbs and the Parmesan. Sprinkle evenly over the sauce. Bake, uncovered, until heated through and bubbly, about 20 minutes. Turn on the broiler and quickly brown the top of the casserole.
TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 3 days, or freeze for up to 1 month.
TO REHEAT: If frozen, let thaw in the refrigerator. Reheat in a preheated 350°F oven until heated through.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Turkey Tetrazzini recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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